Borsch 2 Recipe

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Borsch 2

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Ingredients:
1 pound chuck
2 quarts water
2 1/2 pounds beets, peeled and
grated coarsely
2 carrots, scraped and
cut in julienne strips
1 large onion, cut in fine strips
medium,
skinned and chopped
1 tablespoon butter or margarine
1 tablespoon butter or margarine
1 cup finely shredded cabbage
1 small bay leaf
2 tablespoons vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 large tomato or 2 medium,Sour cream

Directions:
This is probably the best known of all Russian dishes, and certainly one of the best liked. There are innumerable recipes for it, all including beets, cabbage, and sour cream. This is an excellent way of making it.
1. Cover the meat with 2 quarts of water, salted, and cook, covered, over low heat, for at least 2 hours. Skim the top several times to remove the scum and fat. Remove the meat and strain the stock.
2. In a heavy casserole put the carrots, onion, tomato, and all but 1 cup of the beets, which will be used later.
3. Add enough stock just to cover, and the butter. Cover and simmer about 20 minutes.
4. Add the cabbage, bay leaf, 1 tablespoon of the vinegar, sugar, salt, pepper, and all but 1 cup of the remaining stock. Mix well, cover, and simmer 20 minutes more.
5. Add the reserved cup of stock to the cup of grated beets held out at the beginning, with the remaining tablespoon of vinegar. Bring to a boil, simmer a few minutes, and strain the red liquid into the soup pot to give it the proper red color. Put a large dollop of sour cream on top of each serving. Makes 8 large plates or 10 smaller bowls.